Zucchini And Tomato Caviar

Zucchini And Tomato Caviar


1. Bring a large pot of water to boil.

2. Add tomatoes and blanch 20 seconds.

3. Drain.

4. Peel, seed and chop tomatoes.

5. Heat oil in a heavy large skillet over medium-high heat.

6. Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and sauté 3 minutes.

7. Stir in tomatoes, Worcestershire and lemon peel.

8. Season to taste with salt and pepper.

9. Refrigerate until well chilled, at least 3 hours and up to 8 hours.

10. Drain off excess liquid.

11. Add lemon juice and toss gently.

12. Transfer to bowl.

13. Serve with toasted pita bread.

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Nutrition

Ingredients